Panisse

Panisse is a snack from the south of France, known in both Marseille and Nice. While Nice often serves them in a rounder shape, like a thick little pancake, in Marseille panisse is better known in stick form, like chunky chips. The dish, made from chickpea flour, is naturally gluten-free. It has a close relative in Sicily, the thinner panelle, which is also made from chickpea flour. Historically, panisse probably came to Marseille with Italian immigrants from Liguria, where it is called panissa. Both dishes show the chickpea's role in Mediterranean cooking.

With da Carla's organic chickpea flour you can easily make panisse at home. This recipe shows how to air fry or oven bake them for a crispy result.

Ingredients:

• 2 tbsp olive oil, plus extra for the tin and for cooking
• 250 g da Carla's organic chickpea flour
• 750 ml water
• ½ tsp salt
• Extra sea salt and black pepper to serve

Method

• Brush a non-stick baking tin (approx. 20-23 cm) with oil. In a large saucepan, combine the cold water with da Carla's organic chickpea flour, 2 tbsp olive oil and the salt. Whisk vigorously until the batter is completely smooth and lump-free.
• Place the saucepan over medium heat. Cook the batter for 8-10 minutes, stirring constantly. Stir until the batter is very thick, like mashed potato.
• Pour the hot batter into the tin and spread it out evenly. Let it cool completely, then cover and chill for at least 2 hours (preferably overnight) until firm.
• Turn the chilled slab out onto a chopping board and cut it into sticks, rectangles or any shape you like.
• Air fryer method: Brush the pieces with a little oil. Air fry at 200°C for 12-15 minutes until golden and crispy. Shake the basket now and then.
• Oven method: Brush a baking tray with oil. Spread out the panisse pieces. Bake in a preheated oven at 180°C (fan) for about 35 minutes. Turn them now and then.
• Deep-frying (traditional): Heat a generous amount of oil in a large pan. Fry the pieces in batches, 2-3 minutes per side, until golden and crispy. Drain on kitchen paper.
• To serve: Sprinkle sea salt over the hot panisse. Lovely served with aioli or mayonnaise.